Char-Grilled Asparagus, Zucchini And Halloumi Salad

• 3/4 lb cherry tomatoes, halved
• 2/3 cup olive oil
• 1/2 tbsp dried Italian herbs
• 2 cloves garlic, finely chopped
• 24 spears asparagus, woody ends snapped off
• 2 None large zucchini, sliced
• 7 oz halloumi cheese, sliced
• 2 tbsp all-purpose flour
• None None FOR THE BASIL OIL DRESSING
• 1/3 cup olive oil
• 1/3 cup fresh basil leaves
• 1 clove garlic, crushed
• 1 1/4 cups arugula

1. Preheat oven to 350u0b0F. Line a baking tray with foil.
2. Toss tomatoes with 1/4 cup olive oil. Spread on prepared tray, skin-side down. Sprinkle with herbs and garlic. Season. Roast for 50 mins, or until semi-dried. Set aside to cool.
3. Meanwhile, blanch asparagus in boiling water for 3-4 mins. Drain and rinse under cold water. Drain. Toss with 2 tbsp olive oil. Season. Toss zucchini with 1 tbsp olive oil and season.
4. Heat a grill pan over high heat. Cook asparagus and zucchini for 1-2 mins, turning. Let cool.
5. Add remaining oil to grill pan. Dust cheese in flour, shaking off excess. Cook for 2-3 mins per side, until golden.
6. To make the dressing, combine olive oil, basil and garlic in a blender and pulse until smooth. Season. Toss with arugula, vegetables and cheese.

cherry tomatoes, olive oil, italian herbs, garlic, zucchini, halloumi cheese, flour, olive oil, fresh basil, clove garlic, arugula

Taken from recipes-plus.com/api/v2.0/recipes/23292 (may not work)